Inspired by the style and colours of the Divine Painter, it is designed by chef Lorenzo Cantoni: a contemporary reinterpretation of the dishes of the time
A menu entirely dedicated to Perugino, inspired by the style and the colors of the works of the Divine Painter and his territory. The fine dining dishes are inspired by typical Umbrian flavors and celebrate the artist in the year of the 500th years anniversary since his death: elaborated by chef Lorenzo Cantoni of the restaurant Il Frantoio in Assisi, it pays tribute to the greatest representative of Umbrian painting of the fifteenth century, Master of Raphael.
Seven courses “between the Middle Ages and the Renaissance” that bring to the plate the well-defined and elegant design that has distinguished the figure of Perugino, its refined modulations of chiaroscuro, harmonies, softly nuanced colors, carefully studied perspectives, the figures full of delicate grace and sweet melancholy, ideal balance. The same balance that Cantoni uses in balancing acidity in his dishes.
“It is a menu that reinterprets the dishes of the time in a contemporary way – Lorenzo Cantoni explains -, through a game of textures I wanted to enhance the poor materials that were used at that time, thus recalling the ‘abraded’ bread, the fifth-quarters, soups. I strongly linked the dishes to the shapes and colors of what was the transition period between the Middle Ages and the Renaissance. The result was a menu enhanced by the colors of spontaneous herbs, very light, highly digestible, capable of arousing emotions and desire for knowledge, stimulating the heart and intellect. A path that conquers eyes and palate, between surprises and curiosities”.
Dishes that are born from a careful research, from a meticulous care in every respect, so tasty, but also beautiful to see, just like the works that inspired them. A universe of flavors, shapes and shades, in perfect harmony with the land where Perugino’s activity has been intense.
Between the Middle Ages and the Renaissance, Perugino on the plate.
It starts with two appetizers, “Fifth quarter of birds flavored with vinsanto, bread” and
“Egg & Egg, veg ricotta, Cannara onion, oil flour DOP il Frantoio”; then the first course “Soup, savoy cabbage, wild herbs, half sleeves” and then the main course “Hare in civet, polenta, saffron”; a delicate dessert to finish “Donut, must”. Iconic dishes that perfectly embody, in a graceful and precious way, the refined transparencies, the harmonies of colors and lights, expressed in the works of the famous artist. Cantoni reminds us that cooking is study, experimentation, enhancement of the territory, but also a beautiful game of contamination, where the aesthetic taste is perfectly combined with the flavors.
A gastronomic and artistic journey through Umbria.
Dishes that, like paintings, represent a journey into the gastronomy of the time, but also in the beauty of which it is still possible to enjoy, through the works of Perugino, in the various villages and museums of Umbria. In the many places that preserve his masterpieces, but also through the initiatives ready to take off in this year dedicated to the celebrations on the occasion of his 500th anniversary, all available on the website www.perugino2023, created by Archimede Arte to enhance itineraries, works and events that will follow each other until the end of the year.
